Vegan Eggnog Cheesecake
You know a dessert is good when your photo shoot is cut short because you started eating it! But it's no wonder I gave in to temptation; I decided to combine two things I can't resist—eggnog and cheesecake. (Vegan versions, of course.) And the combination was just as delicious as I expected.
But enough from me. I'll let the photos do the talking.
This one is saying, "My graham cracker crust is the perfect crunchy contrast to my creamy, brandy-kissed filling":
And this one is saying, "Mmmm, you know you want a bite!"
I wish I could tell you that it's fat-free, but I've been a bad, bad girl. I'm not worried about Santa leaving a lump of coal in my stocking because I've already got lumpy thighs in my stockings--and it's desserts like this that made 'em that way! So consider this the last hurrah. Next week I'm going back to posting recipes for eggplant and collard greens, and this blog is going to live up to its name again. But until then, won't you join me for this little slice of decadence?
Vegan Eggnog Cheesecake
(click for printer-friendly version)
Many thanks to Nic at Bakingsheet, upon whose Vegan Cheesecake recipe this one is based.
1 12.3-ounce package extra firm light silken tofu
1 8-ounce package Tofutti Better than Cream Cheese
3/4 cup sugar
1/2 cup vegan eggnog (see note)
2 tablespoons lemon juice
2 1/2 tablespoons brandy or rum
1/2 teaspoon vanilla
1/2 teaspoon freshly ground nutmeg, packed
3 tablespoons cornstarch
1 prepared graham cracker or oatmeal cookie crust
Preheat the oven to 350 F. Drain the tofu and put it and the Tofutti cream cheese into your food processor. Blend until smooth. Add the sugar and eggnog, and process again until sugar is dissolved, about 3 minutes. Add the remaining ingredients (except crust) and process until completely smooth, about 3 more minutes. Pour into the pie crust and bake in the middle of the oven for about 55 minutes (do not allow to brown). Filling will be slightly jiggly, not completely set until chilled.
Remove from oven and allow to cool. Refrigerate until completely chilled (the longer, the better). Serve sprinkled with additional grated nutmeg.
Note: You may use vanilla soymilk instead of eggnog. Just increase the brandy to 3 tablespoons and the nutmeg to 1 teaspoon and add an additional two teaspoons of sugar.
Makes 8 slices. Each slice contains:
-filling only, no crust: 234 Calories (kcal); 7g Total Fat; (28% calories from fat); 4g Protein; 36g Carbohydrate; 0mg Cholesterol; 191mg Sodium; trace Fiber
-with Fat-Free Oatmeal Cookie Crust: 323 Calories (kcal); 8g Total Fat; (21% calories from fat); 6g Protein; 56g Carbohydrate; 0mg Cholesterol; 301mg Sodium; 2g Fiber
-with Keebler Graham Crust: 345 Calories (kcal); 12g Total Fat; (33% calories from fat); 5g Protein; 50g Carbohydrate; 0mg Cholesterol; 308mg Sodium; trace Fiber
These estimates use Vitasoy Holly Nog. Cheesecake made with other soy nog or soymilk will differ.
Season's Greetings!
Tags: vegan recipes vegetarian cooking food low-fat
Labels: higher-fat, holidays, soy
posted by SusanV at 6:52 PM
47 Comments:
Wonderful variation, Susan. I just bought some soy nog (Silk) this weekend and have been enjoying it thoroughly. I bet this tastes great.
Thanks for the laugh -- I have lumpy thighs in my stocking too (lol).
This makes me wish I could get vegan eggnog here! Not a chance of that, though. I've made it before, using some Swedish glace ice cream...but I'm not sure that fluffy concoction would work in this.
It does look good. Maybe I'll try it with the vanilla soy milk (which I don't have either!)
Have a very happy holiday, if not a white one!
Yes I will join you in eating vegan eggnog cheesecake this holiday. I can't wait!
Looks absolutely devine! Your pictures are fabulous.
Have a happy holiday.
Great idea, and it's a very beautiful slice, indeed!
Great ! I'm lokking for a cheese cake with silken tofu for a long time ! Thank you !
I made your eggnog cheesecake--delcious!! Amazing. No one knew it was vegan. My sister just went vegan, and I know one of the things she said she'd miss the most was cheesecake. She's going to be so excited when she tries it! (If I don't eat it first...)
Thanks for that and also for the loaf generator--it is a pretty fun little tool.
Hannah
You know, I've never had egg nog before. For some reason it's always grossed me out. I should give it a whirl I suppose
Teddy
That is awesome - I havev to try it someday. I just made Chocolate Malt Cheesecake (not vegan)...too bad I found this recipe afterwards, I would have loved to use it.
-Crystal
That is awesome - I havev to try it someday. I just made Chocolate Malt Cheesecake (not vegan)...too bad I found this recipe afterwards, I would have loved to use it.
-Crystal
Bad,bad girls... stockings... thighs... creamy fillings.... please, please, give me a bite!!!!
I made this for my Christmas dessert, using brandy extract instead of real brandy and a premade chocolate cookie crust, and, um, holy cow!! It tasted like eating an oreo cookie pie. It was amazing. Thank you for sharing your delicious recipe!!
Merry Christmas! Wow, this is a great idea! I will book mark it for next year.
I've never been an eggnog fan, but this just looks too good. I have to make it!
Oh my. I come back from my trip and see all the greatness I have been missing!
This cheesecake looks really perfect for the holidays... and not fat free? That's totally acceptable right now since not many of us are counting calories and fat at the moment!!
I was sold once I read the "brandy or rum" line. Lol!! The photos are gorgeous.
I hope you have a great few days off and make time to enjoy your family. Happy holidays!!!
Yes! Great recipe! I too love both eggnog and cheesecake. My DH was just asking me if I could make him a vegan cheesecake... can't wait to try it out.
Just tried this with some raspberries on top. It was awesome!!! Do you know of a non-holiday eggnog source? I just bought the last of the available Silk Nog for the season . . .
Thanks from an eggnog fan!
CV, I'm so glad you liked the cheesecake! I wish I had a source for year-round eggnog. The only option I can think of is to buy it in the aceptic packages when they're available and keep it in the pantry.
Thank you so much for the wonderful recipe! Can I rule out brandy/rum in the recipe? I wish to stay out of these as much as possible.
Achyuta, you can either leave out the alcohol or substitute a little rum extract or flavoring.
Hi Susan,
I was wondeing what I can use instead of Tofutti better than cream cheese. Namely, I don't even know what is, and we certainly don't have it here, in Slovenia. Can I just use more Silken tofu instead? Thanks for your answer.
Polona
You've managed to combine 3 of my favorite things: soynog, oatmeal, and cheesecake. Thank you!!! I will definitely be making this.
I want to use rum extract, but how much should I use?
Jade, start at 1/4 tsp. and add rum extract to taste. It shouldn't be heavily rum flavored, just a hint.
Oh my gosh I have been starring at this recipe for about a week, I bought the tofu today and just made it. I haven't tried it yet cause its still cooking, I love to cook and I have never had such a terrible time cooking something. Hahaha oh man first I made the crust there just wasn't enough apple sauce to mix it all up and I kept flinging the flour out of the bowl I had a big mess so I keep adding apple sauce til it mixed, it didn't cook like a crust should it was all puffy and kinda looked like a cookie that didn't finish cooking. When putting the tofu in the food processor a big chunk of it rolled off my spoon and down my pants and into little pieces all over my kitchen, thank go I bought to boxs. Then I went to add the cream cheese and somehow it was frozen. Then when blending I went to scrap the sides and I didn't even know I had a spoon that had a slight sharp edge, well of course I picked that one not knowing and scraped the sides a few time I heard the sound it was making and felt the spoon and thought, "great now I probably have little shaved pieces of plastic in my filling. Finally I get it in the oven, i go to put my whole wheat flour away that I used for the crust and notice that it expired months ago. I can't help but laugh at it all but I really want to cry too, LOL
Susan! This was the hit of the potluck last night - admittedly I used vegan eggnog made with Sailor Jerry's spiced rum - but even without that it would have still been heaven. I'm only sorry I didn't snag an extra slice for myself!
I wanted to know if there is any alternatives I could use for the silken tofu, my family gets freaked out about the idea of tofu, so I was seeing if there is anything else I could use.
I made this for Xmas (it was between this one and your pumpkin cheesecake, they both look amazing!) and my family devoured it! They said that they never would have believed it was vegan, which is very impressive coming from my entire family of omni's. I fell in love with this as soon as I tried a bite; it's perfectly eggnogg-y and the texture is outstanding. Thank you very much for making my first vegan holiday season a success!
Thank you for posting this recipe. I'm in Japan right now, so I can't get vegan eggnog, but it looks so good that I'm going to try it anyway!
Help! I'm doing this tomorrow for Thanksgiving and I'm not sure whether you mean ground vanilla or vanilla extract.
Gaby, I used vanilla extract.
Susan, I've made your double-layer pumpkin cheesecake and it is absolutely scrumptious! I want to try this cheesecake but was wondering if you've done it with agave instead of sugar or to lessen the sugar.
It will probably be ok if you use 2/3 cup of agave, but just to be on the safe side, I would add an extra teaspoon of cornstarch. Could you let me know how it comes out if you try it?
hii
i would like to know which crust you used in ur picture??
what kind of pan did you use to bake it?
Tijiana, I have to admit that I used a store-bought crust and the pan it came in.
Hi Susan! I love your blog, and any time I make a recipe of yours, it's a huge hit.
I want to make this, but I'd like to turn it into "mini pies" by using cupcake tins.
Firstly, I want to know if the filling seems solid enough (like flan, I suppose), to serve crustless?
Secondly, if I convert it, do you have any cooking time recommendation? Or just check it every few minutes after a certain time?
Trish, I'll bet they would be fine crustless, but I wouldn't attempt it unless you have silicone cupcake pans. I would be afraid that they would stick to a metal pan--but you can always try.
I'd start at 15 minutes and keep checking until they are hot in the middle but not turning brown. They need to get hot enough to cook the cornstarch but not so hot that they brown.
If you do this, please let me know how they come out!
Mmmmm! This looks really really good. I absolutely love vegan egg nog, and I love making recipes with it. I will definitely be trying this. Thanks for a great looking recipe!
I just ate a slice of this and it was delicious! The only change I made was I used 14 oz of Tofu instead of the vegan cream cheese and it turned out fine. Maybe a littler firmer, but still tasty.
Hi Susan. Thanks so much for this recipe I can't wait to try it. I am a breastfeeding mother and my daughter is allergic to milk, eggs and beef so this will be my first Christmas trying to prepare a "vegan" meal. I do have a question I will not be using freshly ground nutmeg so how much should I use? Will the measurements change if its not fresh? Thanks so much.
You are a genius! I made this, and my boyfriend's eyes lite up with his first bite. He's a total carnivore, but he will try anything (vegan) I make. I love him for that. Anyway, it came out perfect. It is my new favorite dessert. Thank you for sharing this.
Tofutti cream cheese is made out of hydrogenated oils (trans fat) which is artificial and very bad for your body. It lowers your metabolism, lowers good cholesterol and increases bad cholesterol. In other words its pure evil and doesn't belong in any vegan or vegetarian's diet.
I've made excellent tofu cheesecakes without resorting to the use of industrial saturated fats so I know for a fact that its use is nothing more than a cheap short cut. tsk tsk
Tofutti cream cheese in the yellow container is NOT hydrogenated and contains no trans fats. (I've pointed this out so many times that I feel Tofutti should put me on their payroll.) I won't argue that is is healthy, though "pure evil" is a bit overstated.
As for your other comments, you're welcome to your opinion...though I would love to taste a tofu cheesecake that comes close to being excellent.
Wow what an awesome idea. I made it tonight and it was super easy and delicious! My only qualm is that it tastes too rummy for my liking, but I hate alcohol so that may just me my bias. Thanks for posting <3
I made this Sabbath for a dinner I had after church and everyone LOVED IT! Thanks .
This was brilliant and I can imagine making it with different flavors of soy milk and liquor. For example, I'm thinking about making one with vanilla soy milk, lemon zest, and limoncello (Italian lemon liqueur). Or chocolate soy milk and Frangelico (hazelnut). The list goes on. This is my new go-to cheesecake recipe. Took it to a Shabbat pot-luck and no one had any idea it's vegan; love it when that happens!
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